SOUR CREAM KEY LIME PIE RECIPES

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SOUR CREAM-LEMON PIE RECIPE: HOW TO MAKE IT



Sour Cream-Lemon Pie Recipe: How to Make It image

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Nutrition Facts : Calories 437 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 46g carbohydrate (29g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

KEY LIME PIE CHEESECAKE BARS RECIPE | REE DRUMMOND | FOOD ...



Key Lime Pie Cheesecake Bars Recipe | Ree Drummond | Food ... image

If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 3 hours 5 minutes

Cook Time 35 minutes

Yield 12 bars

Number Of Ingredients 11

Nonstick cooking spray, for the baking pan
18 whole graham crackers 
1 stick salted butter, melted 
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar 
1/2 cup sour cream 
1/2 cup bottled lime juice 
1 1/2 teaspoons vanilla extract 
4 large eggs 
Powdered sugar, for topping 
Grated lime zest, for topping 

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
  • Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
  • For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
  • Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
  • When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

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A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice – you can use standard limes with equally delicious results.
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